Trois et Trois

July 19th-21st

please select one item per course

First Course

Roast Corn, Potato & Smoked Bacon Chowder
Crêpes à la Florentine
savory crêpes filled with spinach, mushrooms, shallots & parmesan cheese,
finished with mornay sauce & baked
Goat Cheese Soufflé
served with a arugula salad tossed in a dijon vinaigrette

Second Course

Fresh Soft-Shell Crab with Basil & Sun-Dried Tomato Aïoli
coated with seasoned tempura & fried, served with a basil & sun-dried tomato aïoli, plated with a fresh tomato salad & roasted shishito peppers
Veal Prosciutto Ravioli in a Cognac-Peppercorn Sauce
house-made veal filled ravioli served in a cognac-peppercorn sauce & topped with shaved parmesan cheese, served with a medley of seasonal vegetables
Chicken Marsala
airline chicken breast pan-roasted with shallots, mushrooms & a splash of marsala wine, served with roasted smashed potatoes & a medley of seasonal vegetables

Third Course

Cherry & Almond Cake
topped with vanilla ice cream
topped with a hot Swiss chocolate sauce
Dessert du Jour

per guest
all participating guests must be seated before 6pm
Trois et Trois dinners may not be shared or split
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.